Preheat the oven to 400F and line a baking sheet with parchment paper.

Place cauliflower in food processor. Once processed into smaller rice sized crumbles, pour into large pot of water, bring to a boil. Cover, reduce & cook for 5 minutes. (skip this step if using green giant riced cauliflower - Microwave Green Giant® Riced Cauliflower according to package directions).

Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.

Mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create a thick vegan “egg.” Set aside and allow the mixture to thicken. (*may need 3 more Tbsp water - use discretion).

Remove cauliflower from freezer and transfer to center of a thin dish towel. Squeeze to remove excess moisture.

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